Curry leaves are an essential part of South Indian cooking and add such an intense flavoursome and fragrant touch to any dish.
They are actually an ingredient I use in alot of my cooking as I just love the flavour associated with them.
I have used them in a slightly different way to make a chutney which goes well as a dip, topping or dressing.
It is really simple to make!
Ingredients
- 2 tablespoons curry leaves
- 1 small chopped onion
- 3 crushed garlic cloves
- 1 chopped green chilli
- 1/2 teaspoon sugar
- 1 tablespoon tamarind paste
- 1 teaspoon mustard seeds
Method
Simply pop all the ingredients in a food processor and blitz well. Done in less than 5 minutes!
Recipe by Binnys Kitchen - click here for more recipes.